Eggplant Salsa

Eggplant Salsa


7 people made this

This recipe is similar to an eggplant relish served in Sicily as a topping for brushetta or as a condiment served with meat or fish. It can be used as a dip for tortilla chips or even by the spoonful (if no one's looking!). Be sure to microwave the eggplant or it will absorb too much oil and become mushy.

Linda Glenn

Serves: 32 

  • 1 large eggplant, cut into 1cm cubes
  • 3/4 teaspoon sea salt
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  • 1 cup tomato-vegetable juice
  • 1/4 cup (60ml) red wine vinegar
  • 1/2 cup (125ml) red wine
  • 2 tablespoons brown sugar
  • 1/4 cup diced fresh parsley
  • 4 anchovy fillets, minced, or to taste
  • 1 (410g) tin diced tomatoes
  • 1/4 cup sultanas
  • 1/2 cup pitted kalamata olives, diced
  • 1/2 cup pitted green olives, diced
  • 1/2 cup zucchini, diced
  • 1/2 cup yellow squash, diced
  • 2 celery stalks, diced
  • 1/2 red capsicum, diced
  • 1/2 cup grated carrot
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  • 3 tablespoons extra-virgin olive oil
  • 1/2 red onion, finely diced
  • 1/2 cup pine nuts
  • 1/4 cup grated Parmesan cheese

Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

  1. Toss the eggplant with the kosher salt and spread out onto a microwave-safe plate. Cook in the microwave on High until the eggplant is dry and has shrivelled to 1/3 of its original size; about 15 minutes. Transfer to a paper towel-lined plate and set aside.
  2. Whisk the tomato-vegetable juice, vinegar, red wine, brown sugar, parsley and anchovies together in a large bowl. Stir in the tomatoes, sultanas, olives, zucchini, yellow squash, celery, red capsicum and carrot; set aside.
  3. Heat 1 tablespoon of the olive oil in a large frypan over medium-high heat. Stir in the eggplant and cook stirring occasionally until the edges have browned; 4 to 8 minutes. Add the remaining 2 tablespoons of olive oil along with the celery and onion. Cook and stir until the onion has softened; about 4 minutes more. Stir in the vegetable mixture and bring to a simmer.
  4. Reduce heat to medium-low and simmer uncovered until the liquid thickens and begins to coat the vegetables; 4 to 7 minutes more. Scrape into a bowl and stir in the pine nuts. Refrigerate to room temperature. Sprinkle with the Parmesan cheese and serve.

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